Eggs for breakfast with a twist, or rather a roll. The roulade makes for a beautiful and impressive presentation. You can make the egg mixture, cook the spinach and shred the gruyere the night before, so all you have to do in the morning is assemble, bake, roll and serve. Also nice, especially the morning after a big feast, as it's not too heavy and carb-free (especially after the carb fest that is Thanksgiving). Note: you can substitute 75 grams frozen spinach for fresh. Skip the saute step. Just defrost and squeeze out excess liquid. —TwoAprons
Preheat oven to 350F. Line the bottom and sides of a 9"x13" baking dish with a single piece of non-stick baking paper, leaving a bit of an overhang.
In a large saute pan, heat olive oil over medium heat. Add the spinach and cook, stirring frequently. Season with a bit of salt and pepper. Cook until spinach wilts and most of the liquid has evaporated, about 2-3 minutes. Remove pan from heat and let spinach cool slightly.
In a large bowl, whisk together the milk and flour. Add the eggs, salt and pepper, and whisk until well combined.
Pour egg mixture into the prepared baking dish, ensuring that it gets into the corners of the pan. Sprinkle the spinach and gruyere on top. Bake for 8 minutes, rotate the pan, then bake another 10-12 minutes, until the eggs have just set, but haven’t browned. (There should not be any liquid on top. However eggs should not start cracking or puffing – that means they’ve cooked too long and it will be a bit more difficult to roll the eggs into a roulade.)
Remove from oven and let cool for 1 minute. Lift the baking paper and remove baked eggs from the pan and set on a cutting board. Loosen the edges of the baked eggs with a spatula. With a long side nearest you, using the baking paper as an aid, gently roll the egg layer, ensuring it forms a nice tight cylinder (roulade). Remove paper. Using a serrated knife, cut a bit off each edge to even it off, and cut the roulade into 12 pieces. Transfer to a platter and serve warm or at room temperature.